For the rice
Combine 4½ cups of water, bayleaf, cinnamon, clove, cardamom, rice and salt in a deep non-stick pan, cover with a lid and cook on a medium flame for 10 to 12 minutes or till the rice 80% is cooked.
Strain the rice using a strainer and keep aside.
For the vegetable gravy
Heat the oil in a deep non-stick pan and add the cumin seeds.
When the seeds crackle, add the onions and sauté on a medium flame for 1 to 2 minutes or till the onions turn translucent.
Add the ginger-garlic paste, Kashmiri red chilli powder and garam masala and biryani masala powder and sauté on a medium flame for a few seconds.
Add the tomatoes and 2 tbsp of water, mix well and cook on a medium flame for 4 to 5 minutes.
Add the mixed vegetables, paneer, salt and cook on a medium flame for another 2 to 3 minutes, while stirring occasionally. Add curd n sauté 1_2 minutes on low flame.